Mom’s Egg Curry

This is my Mom’s egg curry and it is so delicious! I ate this all the time when I was younger. This is a good recipe to have in your back pocket because most of us have eggs in our refrigerator. Certainly you will have to build your pantry to include some of these Indian spices, but it is so worth it. I have tagged this recipe as toddler friendly because I fed this to my toddle and she loved it. I know that toddler taste buds are a bit finicky, but give it a shot and see if your little one likes it too. I love and enjoy this curry and hope you enjoy it as much as I do.

Mom’s Egg Curry

diviThis is my Mom’s egg curry and it is so delicious! I ate this all the time when I was younger. This is a good recipe to have in your… Print This

Serves: 6 Prep Time: 20 Minutes Cooking Time: 30 Minutes30 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

1/4 Cup of Canola Oil (45g)

8 Eggs

4 Cloves

1 Inch Piece of Cinnamon

2 Green Cardamoms, peel and remove seeds

1 Star Anise

1 Bay Leaf

3 Large Shallots, minced (6.5oz / 190g)

2 Small Tomatoes, pureed (8.5oz / 239g)

1.5 Tsp Ginger Garlic Paste, you can get this in the Indian store or mince equal proportions of ginger and garlic as a substitute (0.5oz/11g)